Cabbage and Pea Sprout Salad with Asian-Inspired Dressing

Description

A very easy yet delightfully tasty cabbage salad recipe. Perfect for busy weeknights or when you just want a light meal.

Scale

Ingredients

For the Salad:

1 small head cabbage

2 oz (about 1 handful) long pea shoots

3 stalks celery

1/2 cup chopped basil

1/2 cup chopped cilantro

3/4 cup roasted peanuts

For the Dressing:

2 Tbsp olive oil

1 Tbsp sesame oil

1 Tbsp rice vinegar

2 Tbsp soy sauce (or tamari if gluten free)

2 tsp honey

pinch salt

Instructions

Using a sharp chef’s knife, cut the cabbage in half through the core, then cut each half in half (so you have 4 quarters). Slice each quarter from the end very thin until you reach the core. Give the core to the dog (My lab, Dedas, loves them). Alternatively, you can use a mandoline to shred it.

Cut the celery stalks into 1/2 cm slices. Chop the basil and cilantro, then toss it all together with the cabbage and pea shoots in a large bowl. The pea shoots like to stick together, so this may take a couple minutes to get everything evenly distributed. Dump the peanuts on top and gently toss just a bit to distribute them.

Combine the remaining dressing ingredients in a measuring cup and mix well. Pour over the salad and toss to distribute. Serve with more peanuts on the side, if desired.